#FtLionAwards 2024 Steak of the Year shortlist

With a drink, two starters, and a seafood dish in contention, Chef Marco Pierre White’s Mr White’s English Chophouse impressed us so much that we’ve shortlisted three steaks.

This Ribeye Steak presented us a range of textures across this gorgeous cut of meat, including the more pink and juicier segments on the inside, with the satisfyingly crustier parts on the outside.

More importantly, this steak was expertly seasoned, with the sea salt helping to enhance its overall taste profile.

This Fillet Steak with Garlic King Prawns at Mr White’s English Chophouse was exquisitely tender and topped with garlic king prawns.

The joy of cutting through that medium cooked, jiggly soft steak was only surpassed by the sheer delight of sitting back and slowly enjoying its umami goodness. This was concluded with beautifully grilled prawns.

Finally, these Steak Frites at Mr White’s English Chophouse were incredible. With the slices of tender and chewy pink steak boasting a crusty perimeter that was sprinkled with just the right amount of sea salt, did we say this was incredible?

The medley of greens, which were drizzled in balsamic vinegar and covered in flakes of parmesan cheese, also helped complete this… incredible dish.

With two mocktails, a starter, a duo of mains, and a seafood dish already nominated, Ribeye in Birmingham pan-seared this Wagyu medium on a high heat to create a delicate crust that helped to enhance the beef’s flavour while concurrently locking in those precious juices.

We knew we were in for something truly special as our knife didn’t so much cut as glide through the meat. Following the addition of a touch more sea salt to taste, our 10oz ribeye cut turned out to be one of those culinary experiences of a lifetime. An absolutely dreamy piece, with the sweet flavours of umami goodness coming through with each and every bite, and made better by the red grape and tarragon veal sauce.

With a drink, burger, and now two steaks in for the running, Steak on the Green in London’s Ealing served us this gorgeous piece of Wagyu Ribeye. And there was no denying the marbling on this. The restaurant’s two-stage cooking process culminated in “one of the best steaks we’ve had in years”!

This was utterly sublime on so many levels, with the ribeye being perfectly seasoned with sea salt, cooked to a medium rare, and boasting a textured exterior which added that extra flavour dimension.

And having been executed to an absolute tee, this Wagyu Sirloin by Steak on the Green was presented medium rare.

This was mature in taste and superbly seasoned, showcasing a crusty exterior just as amazing.